Oser Communications Group

2 0 SNACKING NEWS February 2018 Wicked Crisps — A Revolution in Better-For-You Snacking Wicked Crisps are artisan-baked veg- etable crisps that combine bold innovative flavor and healthy ingredients for a taste that is deliciously de- ceptive. Wicked Crisps start with wholesome ingredients like spinach, chickpea hum- mus, tomatoes, sweet pota- toes, field peas and broccoli and end with a surprisingly delightful taste and genuine nutrition. Perfect in place of any traditional chip, Wicked Crisps are sturdy enough to be perfectly paired with dip but just as delicious en- joyed on their own for a great-tasting culi- nary adventure. They are available in six flavors to satisfy everyone: Roasted Garlic and Asiago Cheese, Red Curry Hum- mus, Spinach Parmesan, Sweet Po- tato Souffle, Spring Vegetable Medley and Cheesy Cheese Pizza. It's a revolutionary collection of fla- vors and textures that combines the best of nutrition and flavor. Wicked Crisps are baked, never fried, and are made with all-natural non-GMO in- gredients and contain no artificial fla- vors or preservatives. Wicked Crisps are available in 4-ounce bags and are available at Amazon and select retail locations nationwide. Wicked Crisps www.wickedcrisps.com Skinny Salamis a Perfect Fit for Variety of Diets MeatCrafters Inc., a Maryland company that crafts traditionally cured charcuterie products has launched its newest product line, a high protein, low calo- rie, no sugar, no carbohy- drates, shelf stable, take-anywhere snack called Skinny Salamis™. These unique snack salamis are cured and not cooked. Each salami is 16.25 grams of cured and seasoned beef, lamb or pork – no sugar and no carbs, gluten and dairy free, made in a nut-free facility under USDA supervision with top quality, antibi- otic-free meat. Available in six varieties, each Skinny Salami has 5 or 6 grams of protein and 40 or 45 calories per stick, in packages of four, two or one (for sampling). The product has a six-month shelf life and meets the cri- teria of multiple con- sumers — clean label, keto, diabetic-friendly, gluten free, paleo, grain and soy free and more. Skinny Salamis are an au- thentic, healthy alternative and more flavorful eating experience than most jerky. MeatCrafters Inc. 301.440.8496 www.meatcrafters.com Snak King Adds El Sabroso Cantina Line Did you know that the original tortilla chip was popularized as a snack in Los Ange- les, California, and San Antonio, Texas, in the early 1940s? Which of the two cities to first make the delicious snack is the subject of much debate. Today, according to IRI Multi-Outlet trends ending 10/01/17, the U.S. Tortilla Chip category is $4.1B in size with a dollar growth rate of 1.6 percent. "Consumers are looking for authentic, artisanal snack brands that are delicious and that have healthy good-for-you qualities," says Joe Papiri, VP of Sales and Marketing for Snak King. "Our new El Sabroso ® Cantina Tortilla chips are crafted the old-fashioned way — cut from freshly made corn tortillas and cooked to a delicious crunch, plus they are non-GMO, gluten free, kosher and have no artificial flavors, colors or preservatives." The new El Sabroso Cantina line is made up of three varieties: El Sabroso Cantina Thick and Crunchy Tortilla Chips, El Sabroso Can- tina Thin and Crispy Tortilla Chips and El Sabroso Cantina Jalapeño Lime Flavored Tortilla Chips. These new products can be found in spe- cialty and grocery retailers and sell on av- erage for $3.99. Snak King 626.363.7711 www.snakking.com New Flavors of Graziers Whole Milk Grass-Fed Yogurts Sierra Nevada Cheese Company has in- troduced two new flavors to its Graziers line of Whole Milk Grass-Fed Yogurts. Mixed Berry and Lemon join a line that al- ready includes Plain, Vanilla, Strawberry and Vanilla in 6-ounce cups and Plain and Vanilla in 24-ounce cups. The milk that's used to make the Graziers Yo- gurts, like the milk that makes the company's Graziers Cheeses, which are offered in Raw Medium Cheddar, Raw Monterey Jack, Raw Sharp Cheddar and Raw Jalapeno Jack, is sourced from northern California family dairy farms that have their cows – an average of about 100 cows per farm – on pasture for about 335 days a year. The farmers use intensive ro- tational grazing to keep the cattle moving from one small lot to another every day to ensure that the cows are always eating grasses with the highest nutritional quality to provide optimal nutritional value for the milk they produce. Cows fed on this kind of intensively managed pasture produce milk that's much higher in conjugated linoleic acid, an Omega-6 fatty acid that's thought to have positive health effects, than the milk from grain-fed cows. This kind of pasture man- agement has also been shown to benefit the environment by reducing soil erosion and increasing carbon sequestration, the ability of the soil to capture and hold car- bon so that it is not re- leased as carbon dioxide, which is a greenhouse gas. The Graziers yogurts are made from whole milk that's non-homogenized, so that a layer of cream forms on the top of every cup. The fruit is organic, in keeping with the company's clean ingredients phi- losophy. Sierra Nevada Cheese Company 530.934.8660 www.sierranevadacheese.com SunTropics Captures Market with Coconut Rice Pudding SunTropics' new coconut-milk based pud- dings now come in single-serving cups. SunTropics captures the market of unique snack cups with its new Coconut Rice Pudding in a variety of innovative flavors. Gluten free. Dairy free. No preservatives. Available in Origi- nal, Sea Salt Caramel and Cinnamon, each coconut milk-based recipe is met with the question the company has grown to expect: "Where can I get this?" The Lao Family founded the small family business in response to the lack of natural tropical fruit products. They discovered a market of taste- lovers who yearned for fresh, natural flavors. SunTropics 888.323.7888 www.suntropics.net LaCroix: a Clean Alternative to Sugary Beverages As the No. 1 sparkling water in the U.S., LaCroix has taken over as a refreshing and hydrating alternative to sugary beverages. Developing a diverse portfolio of naturally essenced flavors, the company's product line showcases 14 core flavors. Tanger-EEN is sure to turn heads with its crisp and refreshing taste. With zero calo- ries, zero sugars, zero sweeteners and zero sodium, it's hard to be- lieve a nutritional panel this clean can taste so good. It's 100 percent natural, 100 percent in- nocent. Always. LaCroix Water www.lacroixwater.com Craft Ramen That's Mighty Good Mike's Mighty Good Craft Ramen is a northern California move to make the craft ramen experience that's available in some of the country's trendiest white tablecloth restaurants something that they can have at home. Five varieties of dry mixes are packed in pillow packs: Spicy Pork Tonkotsu Ramen Soup, Fried Garlic Chicken Ramen Soup, Beef Pho Rice Noodle Soup, Vegetarian Kimchi Ramen Soup and Savory Miso Ramen. Each offers organic noodles that cook in just a few minutes after a pot of cooking water comes to a boil. The home cook may add extras to the rich broth and noo- dles, such as a h a r d - c o o k e d egg, a handful of basil, maybe some fresh or leftover vegeta- bles and perhaps the last bits of leftover rotisserie chicken to make a complete customized dinner. Each pillow pack retails for $2.39 to $2.49. Mike's Mighty Good www.mikesmightygood.com

• Cover